Blog Archives - Cindy's ON-Line recipe box

Ingredients

• 2 TB extra-virgin olive oil
• 3 tsp. garlic, minced or chopped
• 1 medium white or yellow onion, chopped
• 3-4 carrots, peeled and thinly sliced
• 3-4 stalks of celery, cut in half lengthwise & thinly sliced
• about 3/4 to 1 lb. boneless, skinless chicken
• 8 cups water
• about 1/4 cup fresh parsley, chopped
• 2-3 tsp. dried basil
• 1 tsp. dried thyme, crushed
• 1-2 whole bay leaves
• 1 sprig fresh rosemary
• 2-3 tsp. Kosher salt
• about 2 tsp. black pepper
• 1/2 tsp. dried sage leaves, crushed
• about 8 oz. wide egg noodles (I like them as wide as I can find them)